How To Make Balsamic Glazed Salmon
This pan-seared salmon recipe is sure to please without much effort. Flaky golden-brown fish is topped with tangy balsamic glaze for layers of more flavors.
Serves:
Ingredients
For Balsamic Rosemary Glaze:
- ½cupbalsamic vinegar
- ¼cupwhite wine,or low sodium chicken broth
- 2tbsphoney
- 1tbspdijon mustard
- 1sprigrosemary,about 7-inches
- 1clovesgarlic,minced
For Salmon:
- 6ozsalmon fillets,(4 fillets) skinless or skin on
- salt and black pepper,freshly ground
- 2tspolive oil
- rosemary,or parsley, finely minced for garnish, optional
Instructions
Balsamic Rosemary Glaze:
-
Allow salmon to rest for 10 to 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
-
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat for 10 to 15 minutes until the sauce has thickened and reduced to about â…“ cup, stirring occasionally.
-
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Salmon:
-
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
-
Add salmon fillets and cook without moving for 3 to 4 minutes until salmon has nicely browned on bottom. Carefully flip salmon to opposite side and continue to cook for 2 to 3 minutes longer until salmon has cooked through.
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Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired.
Nutrition
- Calories:Â 186.27kcal
- Fat:Â 8.17g
- Saturated Fat:Â 1.66g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 3.35g
- Polyunsaturated Fat:Â 1.94g
- Carbohydrates:Â 15.40g
- Fiber:Â 0.45g
- Sugar:Â 13.57g
- Protein:Â 9.15g
- Cholesterol:Â 23.39mg
- Sodium:Â 251.30mg
- Calcium:Â 23.72mg
- Potassium:Â 227.59mg
- Iron:Â 0.66mg
- Vitamin A: 2.11µg
- Vitamin C:Â 2.23mg
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